A Classic Burek Recipe to Tantalize the Taste Buds!
Burek is a flavorful savory pastry that is made with thin layers of phyllo dough and various fillings, such as cheese, spinach, meat, or potatoes. It can be shaped into spirals, rolls, triangles or pies.
This recipe is for a cheese-spinach burek that is light yet hearty and oh-so filling – perfect for breakfast, lunch, or a tasty snack!
You can also make it with other fillings (even sweet ones) – it’s a very versatile dish.
Burek – sometimes spelled borek or börek – is believed to have its roots in Central Asia and later spread throughout the Ottoman Empire.
Today, it is enjoyed in Türkiye, across much of the Balkan Peninsula (former Yugoslavia), and in parts of North Africa and Asia.
Burek also plays a role in Jewish culture when prepared according to proper ingredient specifications.
Side note from Eric and Lisa: Burek – like cevapi – holds a soft spot in our hearts. When we traveled through the Balkans, we ate burek in many forms. In Bosnia & Herzegovina, it was prepared as a coiled pie slice (in Sarajevo) and as a handheld spiral (in Mostar). In Ulcinj, Montenegro, it was prepared as a handheld stick/cigarette version!
Ingredients
To make this recipe with spinach filling, here are the burek ingredients that you will need:
- Phyllo sheets – Phyllo dough is used for the flaky layers of the burek.
- Spinach – Both fresh and frozen spinach will work. To make the filling.
- Feta cheese – To make the filling.
- Onion – To add extra flavor to the filling.
- Salt and pepper – To season the filling.
- Egg – Used in the yogurt wash to brush on the phyllo sheets.
- Plain yogurt – Also used in the yogurt wash.
- Olive oil – Used in the yogurt wash.
Recipe Tips and Substitutions
Before you decide to try this recipe for burek, be sure to read through these recipe tips and tricks to ensure success!
- You can make your own burek dough, but using store-bought phyllo dough is a quick and convenient way to make burek.
- Make sure the phyllo sheets are fully thawed before using them (if you bought frozen phyllo).
- There are lots of filling options. Spinach and feta cheese is a classic vegetarian filling. If you’d prefer a meat filling, you can make it with ground beef and/or ground lamb, onion, garlic and spices such as paprika, cumin, salt and pepper.
- When working with the phyllo sheets, brush each layer with the yogurt wash to ensure a crispy and flaky texture.
- Instead of layering the phyllo and filling into a baking dish, you can also roll it.
How to Make Burek – Step by Step Instructions
In this section, we’ll show you exactly how to make burek. To help you see what each step looks like, we’ve included recipe process photos with the step-by-step instructions.
Of course, the detailed recipe card with exact measurements and more information can be found at the bottom of this post.
In a skillet over medium-high heat, cook the onion until translucent, stirring occasionally.
Add the spinach (fresh or frozen) and cook until wilted, stirring frequently.
Now add the feta cheese and cook for about 5 minutes, or until the feta cheese is melted and well combined. Stir regularly.
At this point, add salt and pepper to taste.
In a small bowl, whisk together the egg, olive oil, and plain yogurt to make the yogurt wash.
At this time preheat the oven to 350 degrees Fahrenheit.
Lightly brush the surface of a round baking dish or cast iron skillet with a little yogurt wash and place one phyllo sheet on top. It’s okay if the sheet is wrinkled.
Brush the phyllo sheet with more of the yogurt wash and place another phyllo sheet over it. Repeat with one more phyllo sheet. You should have 3 layers of phyllo sheets.
Spread half of the spinach and feta filling evenly over the phyllo sheets.
Repeat the process with another three layers of phyllo sheets, brushing each one with the yogurt wash.
Spread the remaining filling evenly over the phyllo sheets, then layer another 3 phyllo sheets.
Tuck in any overlapping edges of the phyllo sheets and brush the top with the remaining yogurt wash.
Bake at 350 degrees Fahrenheit for 15 to 18 minutes or until golden brown on top.
Let it cool down for a few minutes, then slice the borek and serve. Enjoy your burek on its own or with a glass of yogurt.
Storage Tips
Burek tastes best fresh and warm. If you do have leftovers, you can store them in a sealed container or wrapped in foil at room temperature for a few hours.
For longer storage, store them in a sealed container or wrapped in foil in the fridge for up to 3 days.
Keep in mind, however, that the moisture in the fridge can change the texture of the burek and make it less crispy.
FAQ
Here are some answers to frequently asked questions about burek!
Burek – also spelled Borek or Börek – is a term for savory pies/pastries eaten in Türkiye, across much of the Balkan Peninsula, and in parts of North Africa and Asia. Burek is made from a thin dough – often phyllo -, can be filled with several types of filling, and can be made in many forms (pie, spiral/round, stick, etc).
To make burek, combine the filling ingredients and cook until soft. Prepare the pan, then layer the dough and filling layers until the top of the pan is reached, brushing each layer with egg-yogurt wash. Bake until crispy on the outside and the dough is cooked through on the inside.
Depending on the time of day and the filling, savory burek can be eaten with a yogurt-based drink or it can accompany coffee or tea as a breakfast or lunch food.
Related Recipes
If you liked this burek recipe, here are some popular Balkan recipes that might interest you as well:
- Cevapi (Balkan Sausage)
- Greek Spinach Pie (Spanakopita)
- Shopska Salad
- Banitsa (Bulgarian Cheese Pie)
- Serbian Burger (Pljeskavica)
- Bulgarian Tarator (Cold Soup)
Burek (Börek)
Ingredients
- 9 phyllo sheets
For The Filling
- 14 ounces spinach, fresh or frozen
- 7 ounces feta cheese
- 1 onion, chopped
- salt, to taste
- black pepper, to taste
For The Yogurt Wash
- 1 egg
- 2 tablespoons olive oil
- 2 tablespoons plain yogurt
Instructions
- In a skillet over medium-high heat, cook the onion until translucent, stirring occasionally. Add the spinach and cook, stirring frequently, until wilted.14 ounces spinach, 1 onion
- Add the feta cheese and cook for about 5 minutes, or until the feta cheese is melted and well combined. Add salt and pepper to taste.7 ounces feta cheese, salt, black pepper
- In a small bowl, whisk together the egg, olive oil, and plain yogurt to make the yogurt wash.1 egg, 2 tablespoons olive oil, 2 tablespoons plain yogurt
- Preheat the oven to 350 degrees Fahrenheit.
- Lightly brush the surface of a round baking dish or cast iron skillet with a little yogurt wash and place one phyllo sheet on top. It’s okay if the sheet is wrinkled.
- Brush the phyllo sheet with more of the yogurt wash and place another phyllo sheet over it. Repeat with one more phyllo sheet. You should have 3 layers of phyllo sheets.
- Spread half of the spinach and feta filling evenly over the phyllo sheets.
- Repeat the process with another three layers of phyllo sheets, brushing each one with the yogurt wash.
- Spread the remaining filling evenly over the phyllo sheets and top with 3 more phyllo sheets.
- Tuck in any overlapping edges of the phyllo sheets and brush the top with the remaining yogurt wash.
- Bake at 350 degrees Fahrenheit for 15 to 18 minutes or until the top is golden.
- Let it cool down for a few minutes, then slice the borek and serve. Enjoy your burek on its own or with a glass of yogurt.
Notes
- You can make the burek dough yourself, but using store-bought phyllo dough is a quick and convenient way to make burek.
- Make sure the phyllo sheets are fully thawed before using them (if you bought frozen phyllo).
- If you’d prefer a meat filling, you can make it with ground beef and/or ground lamb, onion, garlic, and spices such as paprika, cumin, salt and pepper.
- When working with the phyllo sheets, brush each layer with the yogurt wash to ensure a crispy and flaky texture.
Nutrition
This nutritional information has been estimated by an online nutrition calculator. It should only be seen as a rough calculation and not a replacement for professional dietary advice.
Interesting recipe. I will experiment with the way you make them. I am a fan of fusion cooking so I have made my own version using both Greek and Turkish ingredients. I also use phyllo rather than jufke as it is much easier to work with. I use lamb mince which I flavour with gyros spices. Rather than using feta I use Turkish white cheese (beyaz peynir). I mix these ingredients with spinach and I fold them into samosas, using melted butter to keep the phyllo in place. Deep frying them is very satisfactory although they will cook well in an oven. They are the perfect snack at any party.
It is not really börek but I do not care, they are good to eat and that is what counts in my mind.